This Mexican Poblano cheese gratin may contain simple ingredients, but combined together they make something greater than its parts! This is so good it should become part of your regular rotation!
- 9 (6-7″) corn tortillas
- 3 large roasted poblanos, peeled
- 2 T vegetable oil
- 2 c chopped white onions
- 1 T minced fresh garlic
- 1 t salt
- 1 14-15 oz can diced tomatoes
Sauce and Topping
- 2 T unsalted butter
- 2 T flour
- 1 1/2 c whole milk
- 3 c coarsely grated cheddar or Monterey jack cheese
- 1/2 t salt
- 1/4 t black pepper
- 1/4 t Ancho chile powder (optional)
- Put racks in upper and lower thirds of oven and preheat to 400. Stack tortillas and cut into about 8 wedges each. Spread tortillas in a single layer on two large baking sheets and bake, stirring occasionally and switching positions halfway through, baking until wedges are crisp and pale golden, 15-20 minutes. Cool.
- Roast chilies and stem, peel and deseed. Cut lengthwise into 1/4″ wide strips. Reserve 1/4 c for garnish.
- Heat oil in a 10″ skillet over medium low heat, until hot but not smoking. Add onions and garlic and cook until softened, stirring occasionally, about 5 minutes. Stir in salt and undrained tomatoes, remaining poblano strips and simmer for 2 minutes. Set aside.
- Melt butter in a 2 qt heavy saucepan over medium low heat. Add flour and cook, whisking for two minutes to make a roux. Add milk in a steady stream, whisking and cook for two minutes while still whisking. Remove from heat and gradually add 2 c cheese, stirring until cheese is melted, then add seasonings.
- Assembly: Arrange half of tortillas in a buttered 2 quart gratin or other shallow baking dish. Spoon filling evenly over top. Cover with remaining tortillas. Pour cheese sauce over tortillas. Some may stick up. Sprinkle with remaining 1 c cheese and reserved poblano strips.
- Bake, uncovered in upper third of oven until gratin is bubbling and top is golden, about 30 minutes.
Thanks Gourmet for this recipe!
Keywords: Mexican Poblano Cheese Casserole